From DN Recipes by David Nagy · Food & Beverage

Crab and Shrimp Bisque

Published

Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped celery
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces cooked baby shrimp
  • 8 ounces crabmeat
  • 2 tablespoons sherry wine
  • 3 tablespoons chopped parsley, cilantro, and/or green onion tops

  1. Melt 3 tablespoons unsalted butter in a Dutch oven or large saucepan over medium-low heat; add 2 tablespoons chopped green onion and 2 tablespoons chopped celery. Sauté, stirring, until tender, about 2 minutes.
  2. Slowly stir 3 tablespoons all-purpose flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
  3. Warm 2 1/2 cup milk in another saucepan over medium heat.
  4. Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
  5. Add 1/2 teaspoon freshly ground black pepper, 1 tablespoon tomato paste, and 1 cup heavy cream.
  6. If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
  7. Stir in 8 ounces cooked shrimp, 8 ounces crabmeat, and 2 tablespoons sherry wine. Bring it to a simmer.
  8. Serve hot, garnished with 3 tablespoons parsley, cilantro, and/or chopped green onion tops. Optional tablespoon of sour cream on each serving.

How To Store and Freeze Seafood Bisque
The bisque will keep in the fridge, covered, for three to four days. To freeze, cool the soup and transfer to covered, freezer-safe, airtight containers. Date and label them and freeze for up to six months. Defrost the bisque in the fridge and reheat gently over low heat to prevent it from getting too grainy and/or curdling. Stir well.